This is a very simple breakfast with minimal chopping/standing/dishes... so it is great when you are feeling under the weather, but still want a nice home-cooked breakfast. Of course you can serve this one any time of the day, too, as a side dish or an appetizer.
Ingredients:
Leftover potatoes- boiled whole or in pieces, baked, mashed or even frozen hashed brown potatoes!
1 bag of frozen chopped spinach STILL FROZEN!
1 red onion, chopped
Vegan Butter, Salt, Pepper, Garlic Powder for seasoning...
Instructions:
Grab last night's potatoes... or some boiled potatoes that you might have on hand... Make sure they are piecey, and press them into a greased cupcake pan. Sprinkle with salt and pepper.
Next, sprinkle frozen chopped spinach on top of each cup of potatoes. Sprinkle with garlic powder, lightly
Finally, dice up some red onion and sprinkle a bit on top of each cup. Some people prefer to add a pat of vegan butter on top.
Bake in a 350 degree oven for about 20-30 minutes, or until the onions look nice and caramelized on the edges.
You might choose to let these cool for 20 or so minutes, so that the potatoes stick together when you remove them from the cups. (This is why leftover fried potatoes probably won't work as well for this one.)
Showing posts with label Spinach. Show all posts
Showing posts with label Spinach. Show all posts
Tuesday, November 1, 2011
Friday, December 17, 2010
Our Spinach
Ingredients:
1 box frozen chopped spinach, thawed and drained
1 stick butter
1/2 onion, minced
4-5 slices white bread, cubed
3-4 eggs, beaten
1/2 c milk
salt and pepper to taste
Instructions:
Turn heat to medium. Melt 1/4 stick butter in pan and saute the minced onion. Add 2/3 of what is left of the butter and allow to melt. Add the bread cubes and keep turning the onion, butter and bread mixture until the bread is nicely toasted. Remove from pan and set aside.
Turn heat to medium-low. Melt the remaining butter in the pan and add the spinach, milk and eggs. Slowly stir mixture until warmed and add 1/2 the bread mixture to the pan. Keep cooking and stirring until done. Transfer the mixture to a bowl or serving dish and top with remaining bread cubes.
**Some carnivores prefer to start this whole dish by frying bacon in the pan and using bacon drippings instead of butter. They then set aside the crisp bacon to cool and then crumble it. Add 1/2 the crumbled bacon at the same time you add 1/2 the bread cubes mixture. Then top with the other 1/2 of the crumbled bacon at the end.
1 box frozen chopped spinach, thawed and drained
1 stick butter
1/2 onion, minced
4-5 slices white bread, cubed
3-4 eggs, beaten
1/2 c milk
salt and pepper to taste
Instructions:
Turn heat to medium. Melt 1/4 stick butter in pan and saute the minced onion. Add 2/3 of what is left of the butter and allow to melt. Add the bread cubes and keep turning the onion, butter and bread mixture until the bread is nicely toasted. Remove from pan and set aside.
Turn heat to medium-low. Melt the remaining butter in the pan and add the spinach, milk and eggs. Slowly stir mixture until warmed and add 1/2 the bread mixture to the pan. Keep cooking and stirring until done. Transfer the mixture to a bowl or serving dish and top with remaining bread cubes.
**Some carnivores prefer to start this whole dish by frying bacon in the pan and using bacon drippings instead of butter. They then set aside the crisp bacon to cool and then crumble it. Add 1/2 the crumbled bacon at the same time you add 1/2 the bread cubes mixture. Then top with the other 1/2 of the crumbled bacon at the end.
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